Braised mutton

Overview

Mutton is one of the important foods to supplement in winter. Eating mutton regularly in cold winter can replenish qi and promote blood circulation. Mutton has less fat and cholesterol than pork and beef, and can be eaten by most people. However, the mutton smell puts many people off, so we must try our best to remove the mutton smell while maintaining the nutrition of the mutton. This braised mutton method balances the two requirements

Tags

• hot dishes
• cinnamon
• cooking wine
• dried chili pepper
• mutton
• rice vinegar
• star anise
• fragrant leaves

Ingredients

Steps

1. 1 Wash and cut the mutton, soak it in cooking wine for 20 minutes, put it into the pot together with the cooking wine, add cold water to the pot, add an appropriate amount of Sichuan peppercorns, and pour 50 grams of rice vinegar. Bring to a boil and remove the mutton.

   

2. 2 Skim off the foam and remove the mutton

   

3. 3 Add appropriate amount of water, star anise, cinnamon and ginger slices to the mutton

   

4. 4 Add bay leaves and boil in a pressure cooker for 20 minutes

   

5. 5 When cooking mutton, prepare onions, ginger and dried chilies

   

6. 6 Chop onions and carrots

   

7. 7 In a clean bowl, add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, and 3 tablespoons of cooking wine, stir well and set aside

   

8. 8 After the mutton is cooked in the pressure cooker, remove the mutton. The mutton soup is very oily and can be used to make other dishes after filtering the ingredients.

   

9. 9 After the wok is heated, add an appropriate amount of oil, add sugar, and stir while heating

   

10. 10 When there are a lot of bubbles at the bottom of the pot, add the mutton and stir-fry, then pour in the prepared sauce

    

11. 11 Add carrots, onions, green onions, ginger and garlic, add appropriate amount of water, cook for 15 minutes to reduce the juice and remove from the pot

    

12. 12 Sprinkle with chopped green onions and serve